High-Protein Lemon Dill Salmon Bowls

Roasted salmon rice bowls with cucumber and creamy lemon-dill Greek yogurt sauce, ready in about 35 minutes for an easy, protein-rich dinner.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Oven

Ingredients

• 1 lb salmon fillet
• 2 cups long-grain white rice
• 1 medium cucumber
• 0.75 cup plain greek yogurt
• 1 medium lemon
• 2 tablespoons fresh dill
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 3 cups water

Cooking instructions

1. Rinse the rice under cold water until the water runs mostly clear. Pat the salmon dry. Cut the cucumber into bite-size pieces, zest the lemon, and chop the dill. (about 5 min)
2. Heat the oven to 425°F. Place the salmon on a parchment-lined baking sheet, rub with olive oil, and season with 1/2 teaspoon salt and the pepper. (about 5 min) — 425°F
3. Roast the salmon until it flakes easily and reaches 145°F in the thickest part, about 12 to 15 minutes. (about 15 min) — 425°F
4. Combine the yogurt, lemon zest, 2 tablespoons lemon juice, dill, and remaining 1/2 teaspoon salt. (about 3 min)
5. Bring the water and rice to a boil in a saucepan. Reduce the heat, cover, and simmer until the rice is tender and the water is absorbed, about 15 minutes. Remove from the heat and rest, covered, for 5 minutes. (about 20 min) — Boiling, then low heat
6. Fluff the rice, divide it among four bowls, and top with cucumber and salmon. Spoon the lemon-dill yogurt sauce over each bowl. (about 3 min)